Grapefruit Breakfast Loaf Cake

A simple quick-bread for grapefruit lovers. Yogurt keeps it tender and moist, and compliments the tartness of the grapefruit. Enjoy with a cup of tea in the morning, or a dollop of whipped cream after dinner.

Grapefruit Breakfast Loaf Cake

Prep Time 20 minutes
Cook Time 50 minutes
A simple quick-bread for grapefruit lovers. Yogurt keeps it tender and moist, and compliments the tartness of the grapefruit. Enjoy with a cup of tea in the morning, or a dollop of whipped cream after dinner.
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Servings 1 loaf

Ingredients
 

  • 1 ½ cups (185 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup (200 grams) sugar
  • 4 teaspoons grapefruit zest, preferably from an organic grapefruit
  • 1 teaspoon vanilla
  • 8 tablespoons unsalted butter, melted
  • 1 cup full fat yogurt
  • ¼ cup grapefruit juice plus 1 tablespoon sugar

Instructions
 

  • Preheat your oven to 350 F. Butter a 9 x 4 inch loaf pan and set aside.
  • Mix the flour, baking powder and salt together in a small bowl.
  • Whisk the eggs and sugar in a stand mixer on medium speed until light and fluffy, about 3-4 minutes. Add the zest, vanilla and butter and mix, scraping down the sides once and making sure everything is incorporated.
  • Add half of the flour and mix, then half of the yogurt and mix again. Add the remaining flour, then the remaining yogurt. Scrape the sides of the bowl, then mix until just combined.
  • Scrape into the prepared pan and bake 40-50 minutes until the cake pulls away from the edges slightly, and feels firm to the touch. Let cool in pan 10 minutes then turn out onto a rack and cool completely.
  • Mix together the grapefruit juice and sugar, and brush on the top of the loaf while still warm.
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